Butternut Squash Muffins
Delicious and moist butternut squash muffins, perfect for a fall treat!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cup all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 cup pureed butternut squash (from about 1 pound squash)
- 0.5 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- In a separate medium bowl, whisk together the pureed butternut squash, vegetable oil, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
These muffins are delicious served warm or at room temperature. They can be stored in an airtight container for up to 3 days.